by Michelle | Sep 6, 2018 | Lunch & Snack Recipes, Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 12
Time for preparation (including preparation and cooking): 35 min
Ingredients:
1 1⁄2 cups whole wheat flour
3⁄4 cup sugar
1⁄2 teaspoon salt
2 teaspoons baking powder
1⁄3 cup vegetable oil
1 egg, slightly beaten
1⁄3 cup nonfat or 1% milk
1⁄2 cup unsweetened applesauce
2 cups blueberries (fresh or frozen)
Directions
- Preheat oven to 400 degrees. Lightly coat the bottom of 12 muffin cups with oil or baking spray.
- Mix the flour, sugar, salt and baking powder in a large bowl.
- In a separate bowl, blend vegetable oil, egg, milk and applesauce until smooth. Stir the liquid ingredients into the flour mixture until just moistened. Lightly stir in the blueberries.
- Fill each muffin cup about 3/4 full.
- Bake about 20 minutes, or until the muffin tops are golden brown. A toothpick inserted into the center of the muffin should come out moist but without batter.
Notes
- To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months. Buy amounts that you can use within those lengths of time.
- To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount.
by Guest | Jul 27, 2018 | Lunch & Snack Recipes, Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 16
Time for preparation (including preparation and cooking): 5 min
Ingredients:
1 can (15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons lemon juice (fresh or bottled)
2 teaspoons vegetable oil
1⁄2 cup nonfat plain yogurt
1 clove garlic, or 1/4 teaspoon garlic powder
1⁄4 teaspoon black pepper
1⁄2 teaspoon ground cumin
Directions
- Place all ingredients in a blender.
- Blend to desired consistency (more time for smooth dip, less for a chunky dip).
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
OR
- Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
- Mix with other ingredients in a small bowl.
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
Notes
- Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
- Freeze extra lemon juice to use later.
by Guest | Jul 16, 2017 | Lunch & Snack Recipes, Recipes
An easy summertime side dish with in season cucumbers and strawberries that everyone will enjoy!
Recipe Source: Food Hero http://foodhero.org
Number of servings: 4
Time for preparation (including preparation and cooking): 20 minutes
Ingredients:
2 tablespoons nonfat or low-fat plain yogurt
4 teaspoons apple cider vinegar
1 tablespoon honey or brown sugar
1/4 teaspoon onion powder
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1 tablespoon lemon juice
1 1/2 teaspoons oil
3/4 teaspoon poppy seeds (optional)
2 cups strawberries, sliced
2 1/2 cups cucumber, sliced thinly into rounds
Directions:
- In a small bowl, combine yogurt, vinegar, honey, onion powder, mustard, salt, lemon juice, oil and poppy seeds (if using). Mix well.
- Gently mix the dressing with the strawberries and cucumbers until evenly coated.
- Refrigerate leftovers within 2 hours.
Notes: Boost flavor and nutritional value by adding some cheese: add 6 ounces of crumbled sharp cheddar, blue cheese, or feta. Honey is not recommended for children under 1 year old.
